Sheet Pan Italian Sausage with Peppers and Zucchini (Print)

Juicy Italian sausages roasted with colorful vegetables for an easy one-pan dinner.

# Ingredients:

→ Proteins

01 - 4 Italian sausages (mild or spicy, about 12-14 oz total)

→ Vegetables

02 - 2 medium bell peppers (red, yellow, or orange), sliced
03 - 2 medium zucchini, sliced into half-moons
04 - 1 large red onion, cut into wedges
05 - 2 cloves garlic, minced

→ Seasonings & Oils

06 - 3 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine bell peppers, zucchini, onion, and garlic. Drizzle with olive oil, sprinkle with Italian herbs, salt, black pepper, and red pepper flakes, then toss to coat evenly.
03 - Spread the vegetables evenly across the prepared sheet pan. Arrange the Italian sausages on top of the vegetables.
04 - Roast in the preheated oven for 30 minutes, turning the sausages and stirring the vegetables halfway through, until sausages are cooked through and vegetables are tender and caramelized.
05 - Remove from oven and garnish with fresh basil or parsley if desired. Serve hot.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor as the sausage juices mingle with caramelized vegetables.
  • The whole meal comes together in 45 minutes, perfect for those nights when you want something substantial without the stress.
  • Naturally gluten-free and dairy-free, so it works whether you're cooking for yourself or navigating dietary needs for guests.
02 -
  • Turning the sausages halfway through prevents them from browning only on one side and ensures even cooking without dry spots.
  • Don't crowd the pan—if your vegetables are piled too high, they'll steam instead of roast, so spread them in a single layer even if it means using two pans.
03 -
  • Cut your vegetables roughly the same size so they finish roasting at the same time—uniformity in size, not shape, is what matters.
  • Don't wash off the pan until you've scraped up all the browned bits, because those caramelized flecks hold tremendous flavor and can start your next meal or enrich a simple pan sauce.
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